Miles Thompson

Chef
Miles Thompson

Los Angeles

About Miles Thompson

Thompson's progressive culinary style and technical acumen, honed in top kitchens around the country that include SHED in Sonoma County, Son of a Gun, Animal and NOBU, brings fresh energy to the Los Angeles institution credited as a pioneer of California cuisine. Los Angeles last saw Thompson at the helm of the well-received Allumette in Echo Park in 2014, which earned coveted spots on Bon Appetit’s 50 Best New Restaurants list in 2013, Jonathan Gold’s 101 Best Restaurants, Los Angeles Magazine’s top 75 restaurants and LA Weekly’s 99 Essential Restaurants during its tenure. At Michael’s, Thompson applies the creativity and finesse that has informed his culinary style throughout his career to the local ingredients that have always been at the heart of the 38-year-old restaurant’s menu.

My Venues

Accolades

  • Top 50 New Restaurants
    Bon Appétit
  • Three Stars
    LA Weekly
  • Five Chefs to Watch
    Modern Luxury
  • 30 Under 30
    Zagat Survey
  • Rising Star Chef of the Year Nominee
    James Beard Foundation

Where I Go Out

At My Venues

Pigs Head with Apricot Mustard
Pigs Head with Apricot Mustard
"Pig Head - Apricot Mustard - Cherries - Pickled Nasturtium @michelinguide many years ago and reading of a vegetarian restaurant in Napa that garnered a Michelin ⭐️ and thinking that was one of the coolest things possible. I would constantly check the website to read the menu as it was updated just stare in awe at the creativity, combinations, and intelligence in the food. I dreamed of eating there of and having my mind blown by strawberry sofritos and peas and white chocolate but unfortunately I never made it in time."
At my venues
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